A seafood feast can be ruined by gritty mussels, but this fate is easily avoided with proper cleaning. Here's a trick to help ...

Do not allow the mixture to come to the boil and keep an eye on it to stop the sauce from splitting. Season with salt and pepper and add the lemon juice and half of the parsley. Add the mussels ...

Check that all the mussels are tightly closed and wash well in several changes of water. Steam open on a medium heat with the wine, herbs and spring onions. Take the mussels out of the pan just as ...

Mussels are an excellent shellfish to make at home, but these seafood delights have a rugged beard on them that you'll need ...

Restaurant-Quality At Home: Mussels in white wine sauce sounds like a restaurant menu item, right? But you can totally make these restaurant-quality mussels right at home! Steamed in flavorful ...

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

This is a classic way to cook mussels - white wine, a bit of cream and the juices from the shellfish make a delicious sauce. Big bits of crusty bread to mop up the juices are a must.

Return the shelled mussels to the sauce. Meanwhile, cook the pasta in a large pan of boiling water for 2-3 minutes, or until al dente. Drain the pasta, reserving a little of the pasta water.

There is something amazingly delicious about the salty sweetness of mussels served with a creamy tomato and white wine sauce. When I am on holiday I love hunting for mussels at low tide ...

Romans might salt, smoke, or pickle their fish, or even preserve it with honey. This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten. For mussels ...

Steve prepared a very simple Mediterranean-inflected version of Mussels in White Wine Sauce that was a family "fast food" staple during their time in southern France.